This frozen egg yolk, which has been pasteurised, is a high-performance, ready-to-use ingredient. It is ideal for commercial food manufacturers, bakeries and foodservice operators.
Produced from high-quality eggs, the yolks are blended, homogenised, pasteurised and blast frozen.
Available in variations including salted egg yolk, frozen sugared egg yolks and reduced-solid variaties.
This frozen yolk provides excellent emulsifying properties and helps to stabilise sauces, dressings and other culinary preparations, ensuring consistent texture and structure.
This egg product eliminates the need to separate the yolks from the shell eggs, which streamlines production processes and reduces manual labour in high-volume operations.
The bulk liquid format ensures precise dosing, which reduces product loss from shell handling, breakage or inconsistent separation.
These frozen pasteurised egg yolks are blast frozen and stored at -18°C, which allows for the holding of bulk quantities to be stored and thawed as required.
Frozen Egg Yolk is a versatile ingredient for a wide range of commercial applications:
Packaging: Frozen Yolk (Pasteurised) is available in 10kg cartons utilising the ‘bag-in-box’ system. This consists of a durable outer carton with a strong, resealable inner bag.
Storage: This frozen egg yolk product should be maintained at -18°C. Once thawed, the product should be refrigerated between 0°C and 5°C.
Shelf life: Two-year shelf life from the date of manufacture if stored as recommended. Once thawed, store as recommended and use within 72 hours.
Available as Cage Free.
Egg yolks are primarily used for emulsification, richness, colour and texture in products such as mayonnaise, ice creams, custards and sauces.
Frozen egg yolks offer a longer shelf life, reduced waste, consistent quality and easier handling compared with manually separating fresh shell eggs.
For enquiries about this product please contact us on 1300 653 447 or via the link below.
Level 3, 22 Brookhollow Ave
Norwest NSW 2153
Locked Bag 5003, Norwest NSW 2153